Description
A silky smooth tomato soup swirled with fresh basil oil, delivering comfort and brightness in every spoonful.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 (28-ounce) cans whole tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 cup fresh basil leaves, packed
- 1/2 cup extra virgin olive oil (for basil oil)
Instructions
- Warm a medium saucepan over medium heat and have a blender ready.
- Add olive oil to the pan, then sauté the diced onion for about 5 minutes until translucent. Stir in the garlic and cook for 1 minute.
- Pour in the canned tomatoes with their juice and the vegetable broth. Season with salt and sugar. Simmer gently for 25 minutes.
- Let the soup cool slightly, then blend until smooth. Strain if desired for extra silkiness.
- Return soup to the pot, reheat gently, and adjust seasoning if needed.
- In a small food processor or using a mortar and pestle, blend the basil leaves with extra virgin olive oil until smooth. Strain if desired.
- Serve the soup hot, drizzled with the fresh basil oil, and garnish with extra basil if desired.
Notes
- Roast garlic beforehand for a sweeter, milder flavor.
- Use San Marzano tomatoes for a richer taste.
- Blend in batches if using a traditional blender to avoid spills.
- Basil oil keeps for 2–3 days refrigerated in a sealed container.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg